Taco Salad with Cilantro Lime Dressing
Oh man, I am SO excited to share this recipe with all of you. A while back, I had a salad with an amazing cilantro lime dressing and I’ve been on a mission to recreate it – and I think I’ve come pretty darn close!
All you need to do is add a few ingredients to a food processor or blender, and you’ve got a bright, fresh, creamy (and totally dairy free!) dressing! I had a lot of fun with the toppings on this salad, but truly – this salad is completely customizable. If you’re vegan, skip the ground turkey. If you’re not, add cheese! Leave jalapenos out if you don’t like spice… but don’t forget a few tortilla chips. The added crunch is just so good!
Taco Salad with Cilantro Lime Dressing
Ingredients
1 lb ground turkey
1/4 tsp salt
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
1/2 tbsp avocado oil
1 large bunch cilantro, stems included
1/2 cup lime juice
1 garlic clove
1/2 tbsp honey
1/4 tsp sea salt
1/4 cup slivered almonds
3/4 cup avocado oil
2 romaine hearts, chopped
1 pint grape tomatoes, halved
1 can black beans, drained
Sliced avocado
Sliced jalapeno
Tortilla Chips
Instructions
1. Combine 1/4 tsp salt, chili powder, tsp garlic powder, and cumin in a small bowl.
2. Heat avocado oil in a pan. Add the ground turkey and seasonings. Break the meat up as it cooks. Once cooked through, turn the heat off and set aside.
3. Add lime juice, 1 large bunch cilantro (stems included), 1 garlic clove, 1/2 tbsp honey, 1/4 tsp sea salt, 1/4 cup slivered almonds, and 3/4 cup avocado oil to a blender or food processor. Pulse until smooth.
4. In a bowl, add the ground turkey, chopped romaine hearts, grape tomatoes, black beans and sliced avocado that you plan on eating right away. Toss that with dressing until everything is coated to your liking. (Keep the rest separate in the fridge so it doesn’t get soggy!)
5. Top with some sliced jalapeños and crushed tortilla chips. Enjoy!
Taco Salad with Cilantro Lime Dressing
Ingredients
- 1 lb ground turkey
- 1/4 tsp salt
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tbsp avocado oil
- 1/2 cup lime juice
- 1 large bunch cilantro, stems included
- 1 garlic clove
- 1/2 tbsp honey
- 1/4 tsp sea salt
- 1/4 cup slivered almonds
- 3/4 cup avocado oil
- 2 romaine hearts, chopped
- 1 pint grape tomatoes, halved
- 1 can black beans, drained
- Sliced avocado
- Sliced jalapeno
- Tortilla Chips
Instructions
1. Combine 1/4 tsp salt, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp cumin in a small bowl.
2. Add 1/2 tbsp avocado oil to a pan. Add the ground turkey and seasonings. Break the meat up as it cooks. Once cooked through, turn the heat off and set aside.
3. Add 1/2 cup lime juice, 1 large bunch cilantro (stems included), 1 garlic clove, 1/2 tbsp honey, 1/4 tsp sea salt, 1/4 cup slivered almonds, and 3/4 cup avocado oil to a blender or food processor. Pulse until smooth.
4. In a bowl, add the ground turkey, chopped romaine hearts, grape tomatoes, black beans and sliced avocado that you plan on eating right away. Toss that with dressing until everything is coated to your liking. (Keep the rest separate in the fridge so it doesn't get soggy!)
5. Top with some sliced jalapeños and crushed tortilla chips. Enjoy!
PS. You might also like Harvest Bowl Knockoff Recipe and Portillo’s Chopped Salad Knockoff Recipe.
